1. Peel the sweet potatoes and dice into 1/2-inch pieces. Place in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until just tender, about 9 minutes. Drain and set aside to cool to room temperature, about 30 minutes.
2. In a bowl, stir together the mayonnaise, chipotle rub, and lime juice. When the potatoes have cooled to room temperature, toss gently with the dressing, bell pepper, cilantro (or parsley), and scallions. Refrigerateuntil ready to serve. Serve chilled.
Source: fresh Magazine May, June 2010